Blueberry pancake syrup

Yield: 2 servings

Measure Ingredient
4 cups Blueberries, cleaned, rinsed
3 cups Water
2 Strips lemon peel
3 cups Sugar
Lemon juice to taste

Pour berries in pan and mash with potato masher until most all skins are broken.

Add 1 cup of the water and strips of lemon peel and bring to a simmer. Turn heat to low and cook berries for 5 min. at just under a simmer.

Pour hot berries into strainer lined with 2 layers of cheese-cloth (or something similar) and let juice drip through. Twist cloth to extract all the juice; there should be abt. 2 cups. Discard pulp.

Combine remaining 2 cups water with sugar in small saucepan and bring mixture to a boil, stirring, until sugar is dissolved and mixture is clear. Wash down sides of pan with wet pastry brush, then boil syrup, without stirring, until it reaches 260 F. on candy thermometer.

Add blueberry syrup to sugar syrup and bring mixture to boil for 1 min. Let cool, then add lemon juice to taste.

Pour into 2 pint jars. Will keep in 'fridge for 2 mos. For longer storage, can syrup following usual methods. Process for 30 min. in water just under boiling. Cool jars on rack.

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